OPEN FACED ROSEMARY CHICKEN, PEACH, AND BACON SANDWICH.
Grilled ciabatta bread with rosemary balsamic chicken, sweet peaches, crisp bacon, greens, and a lemony parmesan vinaigrette. Kind of like a salad on grilled bread, and kind of delicious. This is the perfect 30 minute summer grilling recipe for any time of the week.
INGREDIENTS
- 4 ripe peaches, quartered
- 1 tablespoon honey
- 2 pounds boneless skinless chicken breasts
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chopped fresh rosemary
- zest of 1 lemon
- 2 tablespoons balsamic vinegar
- Kosher salt and pepper
- 1 loaf ciabatta bread, halved lengthwise
- 4 cups fresh arugula or spring salad mix
- 1 cup cherry tomatoes, halved
- 4 strips crispy bacon, crumbled
- 4 ounces gorgonzola cheese, crumbled
- 1/2 cup fresh basil leaves
PARMESAN VINAIGRETTE
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice
- 2 teaspoons dijon mustard
- 3 tablespoons grated parmesan cheese
- 1 tablespoon chopped fresh chives
- 1 pinch crushed red pepper flakes
- kosher salt
INSTRUCTIONS
- Preheat your grill, grill pan or cast iron skillet to medium high and brush the grates with oil.
- Drizzle the peaches with honey. Add the chicken to a bowl and toss with the olive oil, rosemary, lemon zest, balsamic vinegar, and a pinch each of salt and pepper.
- Rub the cut sides of the ciabatta with olive oil. Place. Place, cut side down on the grill and grill for about 2-3 minutes per side or until lightly charred.
- To the grill, add the chicken, grill for 5-8 minutes per side or until the chicken is cooked through. Remove from the grill and let rest 5 minutes Thinly slice the chicken. During the same time, grill the peaches for 2-3 minutes or until light char marks appear, flip and grill another 2-3 minutes.
- to assemble, arrange the salad greens on the grilled bread, top with tomatoes, peaches, and chicken. Crumble on the bacon and cheese. Drizzle with vinaigrette and top with basil. Enjoy!
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